Start by bringing a large pot of salted water to a rolling boil. Add the orzo pasta and cook according to package instructions for 8-10 minutes until al dente. Drain and set aside to cool.

In a mixing bowl, chop your red and orange bell peppers, red onion, cucumber, and tomatoes into bite-sized pieces. Stir in the corn, chopped basil, and sliced green onions.

In a small bowl, combine the olive oil, lemon juice and zest, Dijon mustard, Italian seasoning, salt, and pepper. Whisk until well blended.

Pour the vinaigrette over the vegetable and orzo mixture and toss until evenly coated.

Enjoy the salad immediately or let it rest for about 15 minutes to allow the flavors to meld. Store leftovers in an airtight container for up to 4 days.